Method

Heat oven to 200C/fan 180C/gas 6. Prepare the Roasted rhubarb adding the halved strawberries after 15 mins of cooking. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy. (Any leftover can be served with the crumble.)

While the fruits are roasting, prepare the crumble. Mix the flour, sugar and ground almonds, then add the butter and rub together to make coarse crumbs. Stir in the orange zest.

Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly. Cool a little before serving with custard and any remaining syrup.

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Comments, questions and tips

What a hit. Loved the hint of orange and the pine nuts added texture and flavour.

bobjames

6th Jun, 2013

5.05

Great recipe. The rhubarb and strawberry combination was a great surprise - I have requests for me to repeat this from non crumble lovers. Everyone should try this. I varied the crumble but who doesn't use their own crumble???

cazzcymru

27th May, 2013

5.05

Strawberry and rhubarb combo really lovely. Just did ordinary crumble topping today as didn't have the nuts and it was still delicious. Served with Joe's ice cream. Everyone loved it

tess2605

27th Jan, 2013

5.05

This is delicious. One of my guests said it was the best pudding he'd ever eaten. Will be making again very soon.

poconofoothills

20th Jan, 2013

When I was young, my grandmother used to grow rhubarb in her yard, and she frequently made strawberry rhubarb pie. I think that except for the crumble part, this probably tastes somewhat similar. This has to go on my "to do" list.

babsfazekas

14th Oct, 2012

4.05

Delish. I only eyeballed the amount of sugar on the rhubarb so it came out a bit tart, but that's actually a positive for me. The combo of the fruits is really lovely. I wasn't 100% taken with the crumble, but it may be because I had to use self-raising flour and there was a bit of that squeaky baking powdery aftertaste to it. Will definitely make it again with the proper flour and perhaps slightly less roasting time for the rhubarb.

mrswarne

31st Jul, 2012

Excellent!

lauramt

22nd Jul, 2012

5.05

Gorgeous, the pine nuts made it more grown up

lalybaba

5th Jul, 2012

3.05

Made the rhubarb and strawberry base to this (didn't bother with the crumble) and served it with natural fromage frais...was really easy and wonderfully tastey

lizfisher56

10th Jun, 2012

I made this for the first time today using home grown rhubarb and local strawberries. Absolutely yummy! I will definitely make this again but will probably make more crumble topping. I served it with custard but my husband thinks we should have clotted cream next time!

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At what point would I freeze this? After I've cooked it with the strawberries but before I do the crumble?

goodfoodteam

16th Aug, 2016

Thanks for your question. You can freeze the crumble before or after cooking. Either way, preheat the oven as above and reheat or cook the defrosted crumble for about 20 - 25 mins until bubbling and golden. If you want to cook the crumble from frozen, you'll need to roughly double the cooking time. We haven't tested the recipe for exact timings so suggest you keep a close eye on the crumble as it bakes, once golden brown and bubbling, it's done. Hope that helps!

anna271269

17th Sep, 2014

Can't always get fresh rhubarb where I am, can u roast tinned rhubarb!

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